This is a great recipe! Very easy. I did not use 2 cups of peanut oil - only 1/2 cup in a frying pan. I also didn't use an egg as the pork was moist from marinating. Used cornstarch instead of potato starch. The pork turned out to be amazing! So did the sauce. I followed the directions for the sauce closely - just instead of 2 Tablespoons white vinegar I did 1 Tablespoon white vinegar, 1/2 T white wine vinegar and 1/2 T rice wine vinegar. Will definitely be making this again! As others have mentioned, the flavors were very well balanced.

These were great! They didn't discolor at all - not sure if people are waiting too long to use the potatoes or if using a food processor makes it more likely. I just used a grater. It didn't take much time. I prepped everything else first, then grated the potatoes and put them in a thin, clean dish towel to squeeze the extra liquid out (see video). The only change I would make is to divide the oil so each batch gets to cook in oil. Otherwise, brilliant recipe! I did sprinkle a tiny bit of salt on each pancake once I put them on the paper towels. One more thing... I didn't have any eggs and didn't realize that until I'd committed to the recipe. I used 2 Tablespoons water, 1 teaspoon veg oil and 2 teaspoons baking powder in place of the 1 egg (I halved the recipe). It worked well - not that I would recommend doing this, but if you too didn't realize you have no egges, it does work. I omitted the 1/4 teaspoon baking powder from the recipe since I'd already used 2 teaspoons of it.

Phenomenal exactly as written. I didn't change a thing. We ate it warm the night I baked it, and cold the following night. Both were absolutely delicious. Thank you for a solid recipe that is easy and scrumptous!

It's always the easy ones that amaze me! I cut the recipe down to two servings and used a pestal and mortar to crush garlic with a big pinch of salt. Added the butter and garlic powder and crushed it all until it was well combined. Grilled my steaks as shown in the video (cross pattern and all), then smeared the butter on them while they rested. Great simple recipe for delicious sirloin.

YUM! Made my own gnocchi and threw them in to the cream sauce once it was reduced, added the gorgonzola, parmesan, parsley and apple. Left out the nuts. This was incredible and was as good if not better than the $15 dish at my favorite Italian place.

I used 4 eggs instead of 3 (was taught to do equal parts milk, flour, and egg, and 1 cup ended up being 4 eggs). Otherwise, I followed this recipe exactly and they came out great. Served them with the Roast with Gravy (which has coffee as a "secret ingredient"). Was a huge success!

Great pie crust! And, so easy. I made them ahead and froze them. They make 3 crusts (so, 1 double crust pie and 1 single crust pie). I made a pear pie with the single crust, and it came out perfectly. I made a steak n ale pie with the double and YUM.

Fantastic. I took some advice from other reviewers (but I did not brown the meat or deglaze).
I used 1 tablespoon worcestershire sauce (instead of 1 teaspoon), used a whole can of swanson's beef broth (which is a little more than 1.5 cups), added mccormick's beef stew seasoning mix, used 2 bay leaves instead of 1, added a couple of cloves of garlic, and threw in the rest of a good bottle of red wine I had (probably 5 oz or so) that I wanted to use before it got vinegary.
I cooked it on high for 2 hours and low for 5 hours (just because I didn't have time to wait 10 hours on this particular day).
Served with Grandma VanDoren's bread, from this site.
Exceptionally delicious and tons of compliments. Thanks for a fabulous recipe!

YUM! Followed the recipe exactly and it was so good and tender. Perfect burgers. I did leave the burgers out for a while before cooking them (longer than planned because it took forever to get my coals going). Definitey my go-to burger from now on. Also, its really nice to have the rest of the beer to sip while grilling!

I've made this recipe a couple of times now - it's great! And so easy to modify to your personal preferences. Instead of canned veggies, I dice about 4-5 large carrots to cook with the onions, and then throw in about a cup of frozen peas right before taking the beef mixture off the stove. I use about 2lbs of red potatoes, weighed before peeled, and a head of cauliflower for the mash. I also use greek yogurt instead of butter - we really like the taste and texture and it's much healthier. I omit the diced tomatoes altogether. Great recipe!

We really enjoyed this with Chef John's Italian meatballs and spaghetti. I sauteed the onions in just 2 T olive oil (I didn't think it needed 6) for a couple of mins, added the garlic (3 cloves instead of 1), then added about 1/4 teaspoon crushed chili peppers just for a few seconds. Stirred in diced tomatoes, tomato paste, and about 1/2 cup tomato sauce. Used about 1 Tablespoon dried parsley and didn't have white wine so I used dry sherry instead. Simmered for about 40 mins. Everything else I kept as written. Thanks for a great recipe!

A keeper! I had this at a BBQ a couple of years ago and when I found the recipe on here, I just KNEW it was the same one. I made it and it tasted just as great as I remembered! My go-to pulled pork recipe from now on.

These were incredible. Great recipe. I followed it exactly as written and it was a piece of cake. My new favorite Italian meatballs! Wonderful with spaghetti and marinara with fresh parmesan on top. Thanks, Chef John!

We loved this! It was really good. I did make a couple of changes just based on what I had and didn't have - but I want to say that this recipe, as written, is perfection (with the exception of the 1 T of red pepper flakes - 1 teaspoon is PLENTY). I used 3 T dark soy sauce and 1 T light soy sauce, but I don't think it would have been too salty to use all dark soy sauce (for our tastes, anyway). I thinly sliced the white part of the green onions and added it to the marinade. I left out the green parts because my green parts looked awful :( I added some minced fresh ginger. I used about a teaspoon of chili paste and 1/2 teaspoon red pepper flakes. Finally, I very thinly sliced carrots (into matchsticks) and 1/2 of a white onion. I put 1 T of the marinade in with those veggies, separately from the meat, and cooked them first before adding the meat. I added sesame seeds in the last minute of cooking. Will definitely be making again!

Great recipe! I've made it a couple of times now and I prefer it with dark meat (thigh instead of breast). I add some fresh minced ginger along with the minced garlic and I really like that flavor. The peanut oil is GREAT for stir fry - definitely use that if you can. If not, I have used vegetable oil and it's been fine (just spatters a bit - maybe I did something wrong, or maybe it's just not the best for stir fry, I don't know). I've tried it with Chinese 5 spice and without, and I definitely prefer without. I use 1 red bell pepper, 1 green bell pepper and 1 onion and I love that veggie combination. Thanks for a great recipe!